If you are looking for a dessert that brings joy in every bite, then this Strawberry Cheesecake Tacos Recipe is just what you need. Imagine crunchy, cinnamon-sugared taco shells filled with a luscious and creamy cheesecake filling, topped with juicy, fresh strawberries. This dessert is a delightful play on textures and flavors – crispy, creamy, sweet, and tangy all at once. Whether you’re serving it at a party or enjoying a treat with your loved ones, these strawberry cheesecake tacos are guaranteed to impress and satisfy your sweet tooth with every mouthwatering bite.
Ingredients You’ll Need
This Strawberry Cheesecake Tacos Recipe calls for simple, everyday ingredients that combine to create something truly special. Each ingredient plays a crucial part: the tortillas provide the crispy base, while the cinnamon and sugar add that cozy warmth. Cream cheese and whipped cream form the fluffy, rich filling, and fresh strawberries bring brightness and color to the dish.
- 8 small flour tortillas: The perfect crispy shells after baking, providing structure and crunch for your dessert tacos.
- 2 tablespoons unsalted butter, melted: Helps achieve a golden, buttery finish on the taco shells.
- 2 tablespoons granulated sugar: Adds sweetness and helps the cinnamon stick beautifully to the shells.
- 1/2 teaspoon ground cinnamon: Infuses the shells with a warm, aromatic spice that pairs wonderfully with strawberries.
- 8 ounces cream cheese, softened: Creates the rich, luscious base of the cheesecake filling.
- 1/2 cup powdered sugar: Sweetens the cream cheese filling smoothly without graininess.
- 1 teaspoon vanilla extract: Adds a lovely depth of flavor to the creamy filling.
- 1/2 cup heavy whipping cream, cold: Whipped into stiff peaks for a light, airy texture in the filling.
- 1 cup fresh strawberries, diced: Provides freshness, juiciness, and vibrant color to finish the tacos.
- 2 tablespoons strawberry jam (optional): A sweet drizzle for extra strawberry flavor and shine.
How to Make Strawberry Cheesecake Tacos Recipe
Step 1: Prepare the taco shells
Start by preheating your oven to 375°F. Lightly brush both sides of each flour tortilla with melted butter; this will create a golden crust when baked. Next, sprinkle a mixture of granulated sugar and cinnamon evenly over both sides. Then, drape the tortillas over the bars of an inverted muffin tin to shape them into taco shells. Bake for about 8 to 10 minutes until they turn lightly golden and crisp. Let them cool completely to retain their shape and crunchiness.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing thoroughly to combine all the flavors evenly. In a separate chilled bowl, whip the heavy cream until stiff peaks form—this step is essential for a light, fluffy texture. Gently fold the whipped cream into the cream cheese mixture to keep the filling airy and smooth without losing volume.
Step 3: Assemble the strawberry cheesecake tacos
Once the taco shells have cooled, spoon or pipe the cheesecake filling into each shell, creating a generous, creamy layer. Top the filled tacos with diced fresh strawberries, which add a burst of juiciness and natural sweetness. For an extra special touch, drizzle strawberry jam over the top just before serving. These beauties are best enjoyed immediately so the shells stay crisp and the flavors fresh.
How to Serve Strawberry Cheesecake Tacos Recipe
Garnishes
You can make your strawberry cheesecake tacos even more irresistible by adding a few creative garnishes. Try sprinkling a little powdered sugar over the top for a pretty finish or adding a sprig of fresh mint for a refreshing contrast. Some toasted coconut flakes or crushed graham crackers add wonderful texture and a slight crunch, enhancing the overall eating experience.
Side Dishes
Because these dessert tacos are a sweet treat, pairing them with light sides works best. A simple mixed berry salad or a small bowl of lemon sorbet can provide a refreshing palate cleanser. If you want to keep the fun vibe going, a sparkling rosé or champagne pairs beautifully with the fresh strawberries and creamy filling.
Creative Ways to Present
For parties or gatherings, arrange your strawberry cheesecake tacos on a colorful platter lined with fresh strawberry slices and edible flowers for a stunning presentation. You could also serve them with mini dessert spoons and small bowls of extra toppings like chocolate chips, whipped cream, or crushed nuts, inviting guests to customize their tacos just the way they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cheesecake tacos, store the unfilled taco shells separately in an airtight container to keep them crisp. The cheesecake filling can be refrigerated in another container for up to two days. Assemble them fresh when you’re ready to serve again to maintain the perfect texture contrast.
Freezing
The cream cheese filling can be frozen in an airtight container for up to one month, but keep in mind the texture may change slightly when thawed. Avoid freezing the assembled tacos because the shells will lose their crispness and become soggy upon thawing.
Reheating
To enjoy the taco shells after storage, gently rewarm them in a preheated oven at 350°F for 3 to 5 minutes to regain their crunch. Avoid microwaving, as it can make the shells chewy and soft. Refill with chilled cheesecake filling and strawberries just before serving for the best experience.
FAQs
Can I use corn tortillas instead of flour tortillas?
Corn tortillas tend to be more brittle and can crack when molded into taco shapes and baked. Flour tortillas work best here for forming sturdy, crisp taco shells that hold their cheesecake filling beautifully.
What can I substitute for heavy whipping cream?
If you don’t have heavy cream, you can try using full-fat coconut cream whipped into peaks for a dairy-free option. However, the texture may be slightly different, so use it if you’re comfortable with the flavor change.
How far ahead can I prepare this dessert?
Prepare and bake the taco shells up to one day ahead and store them in an airtight container. You can make the cheesecake filling a few hours before serving. Assemble just before serving to keep the shells crisp and fresh.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe because they hold their shape and texture better. Frozen strawberries become watery upon thawing, which can make the taco shells soggy. If you only have frozen, be sure to thaw and pat them dry thoroughly.
Is this recipe suitable for vegetarians?
Yes, this Strawberry Cheesecake Tacos Recipe is perfect for vegetarians as it contains no meat or gelatin. Just be sure to check that your cream cheese ingredients align with your dietary preferences.
Final Thoughts
If you want to add a bit of whimsy and sweetness to your dessert repertoire, the Strawberry Cheesecake Tacos Recipe is an absolute must-try. It’s fun, flavorful, and simple enough to whip up for any occasion. The combination of crispy cinnamon-touched shells and creamy, fluffy filling with fresh strawberries is pure magic. I can’t wait for you to taste and share these delightful dessert tacos with your family and friends!
Print
Strawberry Cheesecake Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 dessert tacos
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Tacos, a fun and delicious dessert that combines crisp baked flour tortillas with a creamy, fluffy cheesecake filling and fresh strawberries. Perfect for a sweet treat or a party dessert, these tacos offer a unique twist on traditional cheesecake with a crispy shell and luscious filling.
Ingredients
Taco Shells
- 8 small flour tortillas
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, cold
Filling & Toppings
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam (optional)
Instructions
- Preheat and prepare taco shells: Preheat your oven to 375°F. Brush both sides of each flour tortilla with the melted butter, then sprinkle evenly with the granulated sugar and ground cinnamon. Drape each tortilla over the bars of an inverted muffin tin to shape them like tacos.
- Bake taco shells: Place the prepared tortillas in the oven and bake for 8 to 10 minutes, or until they become lightly golden and crisp. Remove them from the oven and allow to cool completely in the muffin tin, which helps retain their taco shape.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla extract, continuing to mix until fully combined and creamy.
- Whip the cream: In a separate cold bowl, whip the heavy cream using an electric mixer until stiff peaks form, signaling that the cream is fluffy and firm.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture with a spatula. Mix carefully to keep the filling light and airy without deflating the whipped cream.
- Assemble the tacos: Spoon or pipe the cheesecake filling into the cooled taco shells, filling them generously. Top each taco with diced fresh strawberries. Optionally, drizzle with strawberry jam for extra sweetness and flavor.
- Serve: Serve the strawberry cheesecake tacos immediately to enjoy the contrast of the crisp shell and creamy filling at their best.
Notes
- For enhanced sweetness, toss the diced strawberries with a little sugar before filling the tacos.
- Assemble these dessert tacos just before serving to maintain the crispiness of the shells.
- Use cold heavy cream for better whipping results and a fluffier filling.
